| Summary: | 碩士 === 國立高雄餐旅大學 === 餐旅管理研究所 === 102 === The goal of this study was to investigate how supplier’s product development efficiency, supplier–supplier connection, design quality, and adaptation affect the supply chain performance (SCP) of hospitality companies in Taiwan, a SCP model from the perspective of resource base was formulated. We use the stratified random-sampling method for this study. We mailed the research questionnaire to the managers in the cases where they could be identified; 1063 questionnaires were sent by mail (1000 to restaurant chains and 63 to hotels), and 160 responses (15%) were received yielding a usable response of 156 fully completed questionnaires.
When the supplier has good product development efficiency, they can comply with the requirements of the budget project, reduce unnecessary costs, cooperate through this relationship, and then, finally adapt to the companies to strengthen mutual relations of coexistence; suppliers with a good connection can make companies willing to go along with them. On the other hand, suppliers in this buyer–supplier relationship will strengthen their product design quality to meet the companies’ standards, and thus, invest capital in the cooperative relationship; and the suppliers will cope with the companies to make the delivery procedure more unhindered, and invest in highly specialized equipment in the relationship.
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